PANINI UNDER A BRICK
Provided by Food Network
Time 20m
Number Of Ingredients 14
Steps:
- Mix everything in a bowl, cover and refrigerate until ready to make sandwiches.
- Assembly
- Pre-heat the oven to 400 degrees F. Slice the ciabattas in half and layer 1/4 of the roast pork into each, followed by 1/4 of the ham, then cheese (if using) and finished with the olive salad. Put the top on each ciabatta and wrap each one individually in foil. Place the sandwiches on a baking tray, place a slight smaller baking tray then place foil-wrapped brick on top of sandwiches (you will need 2 bricks). Bake for about 20 minutes until the sandwiches are crunchy on the outside, gooey in the middle. Unwrap immediately and serve.
- Cooking Under a Brick
- Cooking anything under a brick sounds odd at first, but it's really a useful tool for sandwiches, boneless chicken pieces, burgers, steaks, even shrimp-anything that is dense enough not to fall apart beneath the weight of the brick (which typically weighs about 4 1/2 pounds). What the brick does for chicken breast is compress the chicken so that it cooks uniformly, making all surface area golden and crispy. A foil wrapped brick is great to use on sandwiches in place of a Panini press because it does the same thing as the expensive appliance. Using a brick as a Panini press works great in a small toaster oven, too.
THICK AS A BRICK...... PANINI
The main reason for posting this recipe is that I want to share this cooking method for Panini with you. This easy trick will give you a perfect Panini as an end result and you don't have to have a special grill.....just a brick wrapped in aluminum foil!!! Use this or your own favorite Panini recipe, mix and match ingredients or use whatever you have at hand.
Provided by PetsRus
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- You will also need: 1 brick wrapped in aluminum foil.
- Mix together the mayonnaise, mustard and herbs.
- Spread on one side of the bread slices.
- Build your sandwich in this order: Gruyere, turkey, tomato, salami and end with the mozzarella.
- Heat one tablespoon of oil, medium heat, in a frying pan that is large enough to hold the bread, add the bread to the pan and place the brick on top.
- Fry for 3 to 5 minutes, make sure the heat is not too high, you don't want to burn the bread.
- Remove the brick and bread from the pan, and add the other tablespoon of oil.
- Return the bread to the pan to brown the other side, place the brick on top again and continue to fry until browned to your liking.
- Remove the brick...and serve!
Nutrition Facts : Calories 2047.2, Fat 142.3, SaturatedFat 66.5, Cholesterol 394.5, Sodium 4144.5, Carbohydrate 83.3, Fiber 5, Sugar 8.6, Protein 107.9
RIB EYE STEAK PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a panini maker.
- For the vegetables: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, onions, peppers, herbes de Provence, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Remove the vegetables and set aside.
- For the steak: In the same skillet, heat the oil over high heat. Add the steak and sprinkle with the salt and pepper. Cook, stirring constantly, until the steak is cooked through to desired doneness, 2 to 3 minutes.
- For the panini: Spoon 2 tablespoons of marinara sauce onto the bottom of each roll. Add the arugula and top with the cooked vegetables. Arrange the steak on the vegetables and place a slice of cheese on top. Place the tops on the rolls and cook in a panini maker until the cheese has melted, about 5 minutes.
Nutrition Facts : Calories 521, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 77 milligrams, Sodium 939 milligrams, Carbohydrate 46 grams, Fiber 2 grams, Protein 36 grams, Sugar 10 grams
ULTIMATE PANINI
The aroma of onions cooking at country fairs and street vendor carts makes me crave caramelized onions. I wanted to pair them with something special, and this sandwich is just that. -Charlene Brogan, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Layer the cheese, ham, tomato, pickles and caramelized onions on four bread slices; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 405 calories, Fat 22g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1188mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
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